This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs.
And it's true that how fish is cooked is important. If it is underdone, it can be sticky and tasteless, overdone and it dries out and becomes rubbery.
And it's true that how fish is cooked is important. If it is underdone, it can be sticky and tasteless, overdone and it dries out and becomes rubbery.
21 K 4.4/5 (25 reviews)
Keywords for this post:CookingChefJustTimeFishMeatMeasureThermometerLast modified on: November 26th 2012
The secret of cooking until "done"
Here we have a problem: the chef's eye (so they say) is only acquired after many years of experience, so it's unlikely that you or I will ever have it! So are our eyes only good for shedding a regretful tear? No – we can dry our eyes and let technology come to the rescue: for food to be cooked just right is simply a matter of temperature. In other words, fish will be perfectly cooked when the temperature in the centre of the fillet reaches 65-70°C (149-158°F).
Here's the trick: first cook the fish on one side (salted and peppered beforehand). When it looks sufficiently fried or grilled, turn it over and stick an electronic thermometer into the centre.
As soon as the temperature shown reaches 65°C (149°F), remove the fish from the heat, transfer onto a hot plate and cover with aluminium foil. If you leave the thermometer in, you will see that even away from the heat source, the temperature will continue to rise by a few more degrees until it reaches around 70°C (158°F), so the fish will still be cooking.
This resting time also allows the juices which have flowed towards the outside to be reabsorbed into the flesh, giving you the tenderest and tastiest fish ever!
You may well be surprised at just how little time it takes to reach this temperature. You will no doubt find that you tended to overcook fish before.
2 observations:
- Certain electronic thermometers are fitted with an alarm which beeps at the chosen temperature, which is very useful.
- You will no doubt see other temperatures, less than 65°C, stated elsewhere. This is a matter of taste.
Chefs – yes, them again – use touch to judge how cooked red meat is.
This is not easy for the amateur but, fortunately for us, help is at hand! You can use the same method for red meat, but this time the temperature to watch for depends on how well done you like it:
52°C (126°F) = very rare (“bleu” = “blue” in French)
60°C (140°F) = rare
65°C (149°F) = medium
70°C (158°F) = well done
But these temperatures are very approximate, as for red meat, you need to establish your own scale, according to your own taste.
Measure
Here's the trick: first cook the fish on one side (salted and peppered beforehand). When it looks sufficiently fried or grilled, turn it over and stick an electronic thermometer into the centre.
Leave to rest
As soon as the temperature shown reaches 65°C (149°F), remove the fish from the heat, transfer onto a hot plate and cover with aluminium foil. If you leave the thermometer in, you will see that even away from the heat source, the temperature will continue to rise by a few more degrees until it reaches around 70°C (158°F), so the fish will still be cooking.
This resting time also allows the juices which have flowed towards the outside to be reabsorbed into the flesh, giving you the tenderest and tastiest fish ever!
You may well be surprised at just how little time it takes to reach this temperature. You will no doubt find that you tended to overcook fish before.
2 observations:
- Certain electronic thermometers are fitted with an alarm which beeps at the chosen temperature, which is very useful.
- You will no doubt see other temperatures, less than 65°C, stated elsewhere. This is a matter of taste.
What about meat?
Chefs – yes, them again – use touch to judge how cooked red meat is.
This is not easy for the amateur but, fortunately for us, help is at hand! You can use the same method for red meat, but this time the temperature to watch for depends on how well done you like it:
52°C (126°F) = very rare (“bleu” = “blue” in French)
60°C (140°F) = rare
65°C (149°F) = medium
70°C (158°F) = well done
But these temperatures are very approximate, as for red meat, you need to establish your own scale, according to your own taste.
Lasts posts
The other use for bowl scraper
Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.May 9th 2026445
The strange foam of potatoes in milk
As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?April 26th 2026930
A little leftover butter
Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...April 16th 20261,0005
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20261,7375
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20261,5455
Other pages you may also like
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...May 1st 201822 K4.4
The beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...October 10th 201821 K5
How to avoid lumps
You've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually a solid or powder) into a preparation (usually a liquid), the mixture doesn't mix properly and you end up with little "balls" or little lumps of the solid part that refuse to mix with the...October 9th 202024 K4.8
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...April 16th 202139 K4.5
The "pith" of the cauliflower
When using cauliflower in a recipe, there is a lot of preparation work at the beginning: removing the leaves, taking the tops or florets, etc. It's a bit tedious, but in the end you're left with the best of the cauliflower, ready to be used in your recipe.February 5th 202215 K4.9
Post a comment or question
Follow this page
Receive an e-mail as soon as this page is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.